2 garlic clove, chopped
3 1/2 lb beef, bottom round or chuck
1 salt
1 pepper, ground
2 bay leaves, fresh or dried
1 thyme, dried, pinch
5 cup wine, barolo (i used one 750 ml bot, tle)
3 tbsp butter
2 tbsp olive oil
1 onion, medium, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1/2 lb mushrooms, white
A Recipe for
Beef Braised In Barolo Wine - Manzo Al Barolo
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
This Recipe for Beef Braised In Barolo Wine - Manzo Al Barolo is one of thousands in the Recipes-to-go Meat Cookbook.
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
If you enjoy this Beef Braised In Barolo Wine - Manzo Al Barolo Recipe - you should enjoy the recipe collections you can find on the websites below:
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Food Tip |
This is a recipe for Beef Braised In Barolo Wine - Manzo Al Barolo from the recipe cookbook of Recipes-to-go (Meat)
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
Food Tip |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
He was a very valiant man who first adventured on eating oysters. |
| James I |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
Number of Servings: 6
This dish comes from the Piedmont region where fine wine and beef are
produced.
Rub garlic into meat. Season with salt and pepper. Place meat in a
large bowl. Add bay leaves, thyme and enough wine to cover meat.
Cover and refrigerate overnight. Drain meat, reserving marinade. Dry
meat with paper towels. Melt 2 tablespoons butter with oil in a
large heavy casserole. When butter foams, add meat. brown meat on all
sides over medium heat. Remove meat from casserole. Add onion, carrot
and celery to casserole. Saute until lightly browned. Return meat to
casserole. Pour reserved marinade through a strainer over meat. Cover
casserole and reduce heat. Simmer 2 to 2-1/2 hours or until meat is
tender. Turn and baste meat often during cooking.
Wash and dry mushrooms thoroughly and slice thin. Melt 1 tablespoon
butter in a medium skillet. Saute mushrooms over high heat until
golden. Add mushrooms to meat and cook 5 minutes longer. Place meat
on a cutting board and cool 5 minutes. If sauce is too thin, cook
uncovered over high heat 5 to 10 minutes. Slice meat and arrange on a
warm platter. Taste and adjust sauce for seasoning, then spoon over
meat. Serve immediately.
Makes 6 to 8 servings.
Sallie Austin
Serves: 6
Beef Braised In Barolo Wine - Manzo Al Barolo Recipe brought to you by Recipes To-Go